advice on bowl o' oatssometimes oatmeal is more like ghost meal, it fills you up quick but in no time at all it's like that oatmeal never existed, RIP. where did it go? one way to stop the oatmeal from disappearing is to top it with lots o' things, like fruits, nuts, seeds, and yogurt. you'll feel full longer and keep the hunger at bay at least until lunchtime. remember nothing gold can stay. #ponyboy

who.what.where?it'd be simple to make a bigger batch of oats and keep the rest in the fridge ready to reheat for breakfast. to cut down the cooking time i soaked the oats in cranberry apple cider overnight, but if you're short on time you can skip that step. I really liked the way the oats came out after cooking them in a mix of the cider and water, they had a nice pink hue and a subtle tangy-ness that I appreciated.

in a medium sized bowl cover the steel-cut oats in 1 cup of cranberry apple cider. soak overnight. in a large saucepan boil 2 cups of apple cider and 1 & 1/2 cups water. pour in the soaked oats with their liquid. let that come to a boil and then turn down to a simmer. simmer for 20-30 minutes stirring occasionally. if oats are drying out too much add another 1/2 of cider or water incrementally. taste oats for done-ness and continue cooking if still chewy. to serve top oats with pear, yogurt, pomegranate, bee pollen, cherries, chias, and pistachios. happy oat bowling!